Chia and Poppy Seed Shortbread with Pomegranate Glaze from Blackbird Bakery Gluten-Free by Karen Morgan
I first discovered chia seeds while doing research on celiac disease, and I was so fascinated that I immediately pulled them into my pantry. In these shortbread
Ingredients
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 cup (2 sticks) cold, unsalted butter, diced
- 2 large eggs
- 1½ teaspoons pure vanilla extract
- 1½ teaspoons pure almond extract
- 1½ tablespoons chia seeds (see Note)
- 1½ tablespoons poppy seeds
- 1 cup millet flour
- ½ cup sorghum flour
- ½ cup cornstarch
- ½ cup tapioca flour
- ¼ cup golden baker’s sugar
- ¾ cup granulated sugar
- 2½ teaspoons guar gum
- Pomegranate Glaze
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